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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This simple, zippy one-pot stew is real comfort food, prefect for a chilly day! Make it ahead – it freezes very well and is even better the next day! I made this for eggchef for a welcome-home dinner. Ingredients:
1 tbsp olive oil |
1 large onion, chopped |
1/2 cup roasted red pepper strips, chopped |
4 large carrots, chopped |
4 cloves garlic, diced |
1 tbsp paprika |
1/4 tsp cayenne pepper |
2 tsp cumin |
1 tsp cinnamon |
1/2 tsp salt |
1/2 tbsp pepper |
1/2 tbsp dried basil |
2 tsp dried oregano |
8 plum tomatoes, chopped |
1 cup chicken stock |
1 cup white wine |
2 cups water |
1 bay leaf |
1/2 can tomato paste |
1 tbsp yellow prepared mustard |
2 cups frozen vegetable blend |
2 large sweet potatoes, chopped |
1/2 cup wild rice |
1/2 pound cooked lean ham, cubed |
Directions:
1. Heat oil in a large pot. Add onion, peppers, carrots and garlic.
2. Cook, stirring occasionally, until onion softens, about 5 minutes.
3. Stir in paprika, cayenne, cumin, cinnamon, salt, pepper, basil and oregano.
4. Add chopped tomatoes, stock, wine, water and bay leaf. Stir in tomato paste
5. Adjust heat to maintain a simmer. Cook one hour, uncovered.
6. Stir vegetable blend, potatoes, rice and ham into pot.
7. Cover and simmer 40 minutes. Remove bay leaf and serve, or reduce to taste by boiling rapidly, uncovered.
8. Can be frozen for later.
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